Коппа (Capocollo), сыровяленая шейка
КолбоБосс
953,449 views
Recipe and technique for the delicious Italian delicacy Coppa or Capocollo. Easy to prepare at home in just a couple of months.
Ingredients:
1. Pork neck – 1.5 kg
2. Nitrite salt – 45 g
3. Black pepper – 3 g
4. Coriander – 3 g
5. Mustard seed – 3 g
6. Rosemary – 1 g
7. Paprika – 20 g
Method:
Rinse the pork neck with water and pat dry with clean paper towels (napkins). VERY IMPORTANT!!! USE ONLY CLEAN UTENSILS AND KEEP YOUR HANDS CLEAN to avoid contaminating the meat with harmful bacteria.
Rub the meat thoroughly with nitrite salt and let it marinate at 2-4°C (37-4°F) for 7-12 days.
Warm the spices over low heat to disinfect them before applying them to the meat. After salting, roll the meat in the prepared spices and wrap it in collagen or other moisture-permeable film. To shape the meat, stretch a molding net or tie it tightly with twine. Weigh and record the weight for future weight control.
Cure at 10-15°C (50-59°F) and 70-80% humidity until the weight loss is 32-38% of the initial weight.
If white or green mold appears, remove with alcohol (strong liquor) or vinegar. If black mold appears, discard.
If you don't have a net, film, or suitable drying conditions:
Wrap the spiced meat in 2-4 layers of clean cheesecloth, tie tightly with twine, and hang (or place) it in the refrigerator. If possible, place a moisture source (a bowl of water, salt, and water) under the meat and turn it periodically to ensure even moisture loss.
Video on Zen: https://zen.yandex.ru/id/622c894dd2eb...
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Come visit and follow me:
My Instagram: Instagram: kolboboss or @kolboboss
VKontakte Group: https://vk.com/domkolbasa
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My dry-curing chamber: Камера для сыровяла. Моя климаткамера.
Dry-cured and dry-smoked meat products: Сыровяленые и сырокопчёные мясопродукты
Cooked Sausages and hot dogs: Вареные колбасы и сосиски
Cooked and smoked sausages: Варено-копченые колбасы
Signature products: Авторские колбасы
Theory and reviews: Теория и обзоры
Pork-free products: БЕЗ СВИНИНЫ
If you want to support the channel:
Yandex.Money: 4100110095479273 or https://money.yandex.ru/to/4100110095...
WebMoney: P183294352859, Z548269154900
AB: 4779 6426 9238 0702 (Ursul Maxim Sergeevich)
Thank you!
20 Comments
Коппа (Capocollo), сыровяленая шейка
КолбоБосс
953,449 views
Recipe and technique for the delicious Italian delicacy Coppa or Capocollo. Easy to prepare at home in just a couple of months.
Ingredients:
1. Pork neck – 1.5 kg
2. Nitrite salt – 45 g
3. Black pepper – 3 g
4. Coriander – 3 g
5. Mustard seed – 3 g
6. Rosemary – 1 g
7. Paprika – 20 g
Method:
Rinse the pork neck with water and pat dry with clean paper towels (napkins). VERY IMPORTANT!!! USE ONLY CLEAN UTENSILS AND KEEP YOUR HANDS CLEAN to avoid contaminating the meat with harmful bacteria.
Rub the meat thoroughly with nitrite salt and let it marinate at 2-4°C (37-4°F) for 7-12 days.
Warm the spices over low heat to disinfect them before applying them to the meat. After salting, roll the meat in the prepared spices and wrap it in collagen or other moisture-permeable film. To shape the meat, stretch a molding net or tie it tightly with twine. Weigh and record the weight for future weight control.
Cure at 10-15°C (50-59°F) and 70-80% humidity until the weight loss is 32-38% of the initial weight.
If white or green mold appears, remove with alcohol (strong liquor) or vinegar. If black mold appears, discard.
If you don't have a net, film, or suitable drying conditions:
Wrap the spiced meat in 2-4 layers of clean cheesecloth, tie tightly with twine, and hang (or place) it in the refrigerator. If possible, place a moisture source (a bowl of water, salt, and water) under the meat and turn it periodically to ensure even moisture loss.
Video on Zen: https://zen.yandex.ru/id/622c894dd2eb...
--------------------------------------------------------------------------------------------------------------------------------------------
Come visit and follow me:
My Instagram: Instagram: kolboboss or @kolboboss
VKontakte Group: https://vk.com/domkolbasa
----------------------------------------------------------------------------------------------------------------------------------------------
My dry-curing chamber: Камера для сыровяла. Моя климаткамера.
Dry-cured and dry-smoked meat products: Сыровяленые и сырокопчёные мясопродукты
Cooked Sausages and hot dogs: Вареные колбасы и сосиски
Cooked and smoked sausages: Варено-копченые колбасы
Signature products: Авторские колбасы
Theory and reviews: Теория и обзоры
Pork-free products: БЕЗ СВИНИНЫ
If you want to support the channel:
Yandex.Money: 4100110095479273 or https://money.yandex.ru/to/4100110095...
WebMoney: P183294352859, Z548269154900
AB: 4779 6426 9238 0702 (Ursul Maxim Sergeevich)
Thank you!